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Name: Pikytoe Crab And Green Tomato Salad with Chilled Gazpacho Sa
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; strained, up to 5; 4 Ripe red tomatoes; blended; Fine sea salt and freshly; 3 Green tomatoes; peeled,; 2 tb Lemon oil; ; pepper to taste; 2 tb olive oil; ; to taste; 2 tb Basic vinaigrette; (see; 3 tb Banyuls vinegar or to taste; 1 tb Lemon juice; 12 oz Lump crab meat; Fine sea salt and freshly; ; minced, up to 4; 1 tb Tomatoes; peeled, seeded and; ; pepper to taste; 1 tb Chives; sliced; 1/2 ts Minced lemon zest; 1/4 c Mayonnaise; ; small dice; Fine sea salt and freshly

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INGREDIENTS

; strained, up to 5
4 Ripe red tomatoes; blended
Fine sea salt and freshly
3 Green tomatoes; peeled,
2 tb Lemon oil
; pepper to taste
2 tb olive oil
; to taste
CRAB SALAD
2 tb Basic vinaigrette; (see
3 tb Banyuls vinegar or to taste
1 tb Lemon juice
12 oz Lump crab meat
Fine sea salt and freshly
; minced, up to 4
1 tb Tomatoes; peeled, seeded and
; pepper to taste
1 tb Chives; sliced
1/2 ts Minced lemon zest
CHILLED GAZPACHO SAUCE
1/4 c Mayonnaise
GREEN TOMATO SALAD
; small dice
Fine sea salt and freshly

Servings

INSTRUCTIONS

To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top. Yield: 4 servings Per serving: 770 Calories (kcal); 75g Total Fat; (82% calories from fat); 7g Protein; 29g Carbohydrate; 19mg Cholesterol; 384mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9358 Converted by MM_Buster v2.0n.

NOTES

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Pikytoe Crab And Green Tomato Salad with Chilled Gazpacho Sa

; strained, up to 5
4 Ripe red tomatoes; blended
 Fine sea salt and freshly
3 Green tomatoes; peeled,
2 tb Lemon oil
 ; pepper to taste
2 tb olive oil
 ; to taste
 CRAB SALAD
2 tb Basic vinaigrette; (see
3 tb Banyuls vinegar or to taste
1 tb Lemon juice
12 oz Lump crab meat
 Fine sea salt and freshly
 ; minced, up to 4
1 tb Tomatoes; peeled, seeded and
 ; pepper to taste
1 tb Chives; sliced
1/2 ts Minced lemon zest
 CHILLED GAZPACHO SAUCE
1/4 c Mayonnaise
 GREEN TOMATO SALAD
 ; small dice
 Fine sea salt and freshly

To make the crab salad, pick through the crabmeat and remove any cartilage  or shells. Combine all remaining ingredients in a large bowl and mix to  combine. Season with fine sea salt and freshly ground white pepper.    For the green tomato relish combine all ingredients in a bowl and mix to  combine. Season with fine sea salt and freshly ground white pepper.    For the gazpacho sauce, combine all ingredients. If the tomatoes are very  sweet adjust the flavor by adding more Banyuls vinegar. Season with fine  sea salt and freshly ground pepper.    To serve the crab salad, set out 4 chilled plates and place a 2-inch ring  mold or round cookie cutter in the center of each plate. Fill the ring mold  with the crab salad and top with a thin layer of the green tomato relish.  Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish  the dish, place "dots" of the green tomato relish in the gazpacho  sauce around the crab salad and top the crab salad with a basil top.    Yield: 4 servings        Per serving: 770 Calories (kcal); 75g Total Fat; (82% calories from fat);  7g Protein; 29g Carbohydrate; 19mg Cholesterol; 384mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 9      1/2    Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9358      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (495g)
Recipe Makes: 1 servings

Calories: 812
Calories from Fat: 433 (53%)

Amt Per Serving		% DV

	Total Fat 48.1g	64 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 22.3g
Cholesterol 173.5mg		53 %
Sodium 3680.6mg		127 %
Potassium 742.5mg		20 %
Total Carbohydrate 30.7g		9 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 30.6g
Protein 63.4g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 812

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